Vegetarian White Chili

It’s cold again. We had a few weeks of spring-like weather but now it’s back to cold and snowy so, of course, that means I’m craving warm, comforting soup and chili recipes. One of my favorites is this white chili recipe that I got from my first cookbook: Betty Crocker’s Cookbook: Everything You Need to Know to Cook Today (which is actually still available on Amazon).

Now, several tweaks later, it’s a tasty vegetarian, gluten-free, and dairy-free recipe that hits the spot when I’m needing something warm and filling. If I can I like to add gluten-free vegetarian chicken but sometimes I can’t find it in the stores around here. That doesn’t keep me from making the chili though.

One of the things I love about this chili is that it’s so easy to “accessorize” it. Some toppings to try are: non-dairy cheese, diced tomatoes, sliced green onions, crushed tortilla chips or tortilla strips, fresh cilantro, sliced avocado, non-dairy sour cream, and salsa.